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MURGH ADRAKHI MALAI (GRILLED CHICKEN DRUMSTICKS)

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  • People

    Serves 5

  • Prep Time

    2 h

  • Grilling Time

    15 min.

People
Serves 5
Prep Time
2 h
Grilling Time
15 min.

the Ingredients

Murgh Adrakhi Malai 346X318
  • 5 chicken drumsticks skinned

For the Marinade:

  • 2 tablespoons Yogurt
  • 2 teaspoons Garam masala
  • 2½ cm Ginger
  • 8 Cardamom pods
  • 1½ tablespoon Cream
  • 1 tablespoon Olive oil
  • 4 Green chilies
  • ½ teaspoon Salt

Instructions

    In the kitchen:

  • 01 Finely chop the ginger and green chilies.
  • 02 In a pestle and mortar pound the cardamom pods.
  • 03 In a large bowl add all the marinade ingredients, then mix well, and nally add the chicken.
  • 04 Set aside and allow to marinade for at least 1 hour.

    • Tip: The longer you leave the marinade the more flavor will be incorporated.

    At the barbecue:

  • 01 Preheat grill to 220°C for 15 minutes with the lid down.
  • 02 Place the chicken over direct heat. Close the lid and cook for 4 minutes per side.
  • 03 Move the chicken to indirect heat and cook with the lid down for 7 to 8 minutes until it reaches a core temperature of 75°C.
  • 04 Garnish with some ginger juliennes and serve hot.
Ingredients
Instructions

  • the Ingredients

    Murgh Adrakhi Malai 346X318
    • 5 chicken drumsticks skinned

    For the Marinade:

    • 2 tablespoons Yogurt
    • 2 teaspoons Garam masala
    • 2½ cm Ginger
    • 8 Cardamom pods
    • 1½ tablespoon Cream
    • 1 tablespoon Olive oil
    • 4 Green chilies
    • ½ teaspoon Salt

  • Instructions

      In the kitchen:

    • 01 Finely chop the ginger and green chilies.
    • 02 In a pestle and mortar pound the cardamom pods.
    • 03 In a large bowl add all the marinade ingredients, then mix well, and nally add the chicken.
    • 04 Set aside and allow to marinade for at least 1 hour.

      • Tip: The longer you leave the marinade the more flavor will be incorporated.

      At the barbecue:

    • 01 Preheat grill to 220°C for 15 minutes with the lid down.
    • 02 Place the chicken over direct heat. Close the lid and cook for 4 minutes per side.
    • 03 Move the chicken to indirect heat and cook with the lid down for 7 to 8 minutes until it reaches a core temperature of 75°C.
    • 04 Garnish with some ginger juliennes and serve hot.

Let's Gear Up

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